Helloooo devoted readers (aka mom and Meegy - hahaha)! I've had a bit of coffee this a.m. if you're wondering... Last night we made a really great and simple dinner with tons of flavor. I think one of our favorite things to do is visit the cheese counters in markets! On Sunday we visited our old stomping grounds - Whole Foods Market in Chelsea. We lucked out and got a super wonderful cheese monger who gave us samples and even gave us free olive juice for our martinis! That alone equates to a good day for Sam and Mike.
Whole Foods have these loafs of bread you find in the freezers. It's basically a loaf that is 95% of the way cooked and then you finish it off in your oven for a totally just-baked sort of feel. (Note to self: must get a bread knife).
Ciabatta bread
1/2 lb Roquefort cheese (we had left overs that we crumbled into our arugula and pear salad)
1 pear (or apple)
Butter
1 large sweet potato
Kosher salt
Oil
2 C packed arugula
Left over pear from sandwich
Red onion
Blue cheese
Cucumber
Lemon juice
Parsley
Olive Oil
Salt
Cut the bread and lay cheese and pear on it. Coat both sides with butter. If you have a griddle, do it on there, but basically cook your grilled cheese on very low heat for a very long time - this ensures that everything gets gooey on the inside and eventually it will crisp the outside.
Cut cross sectionals of sweet potatoes paper thin. Deep fry until browned in 350 degree veggie oil. Sprinkle with Kosher salt.
We also did an arugula salad to sort of tie in with the sandwiches. This gave us a bit more girth since our sandwiches were pretty small and we were pretty hungry. We just took whatever we had (veggie wise) and threw it together. We carried the flavors of the pear and the blue cheese over into the salad. The dressing was simple: lemon juice, oil (equal parts) and parsley, finely chopped.
No comments:
Post a Comment